Beetroot and Sous Vide Pickled Quince Recipe - Great British Chefs
This elegant beetroot starter recipe from Daniel Galmiche finds the perfect balance between sweet and sharp thanks to the sweet roasted Cheltenham beetroot and tangy sous vide pickled quince.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Ingredients
- 4 Cheltenham beetroot
- 25g of olive oil
- 1 sprig of thyme
- salt
- pepper
- 1 quince, peeled
- 250g of white balsamic vinegar
- 250g of Chardonnay vinegar
- 230g of water
- 1 sprig of lemon verbena
- 1 baby golden beetroot
- 1 baby white beetroot
- 16 spinach leaves
- 1 handful of chervil
- olive oil
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